Muffuletta Recipe - Recipezazz.com
I had my first muffuletta in New Orleans, where they originated. The trick is to weigh them down for a while before serving to let the olive juices soak
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Ingredients
- *FOR THE OLIVE SALAD*
- 1/3 cup large pimento-stuffed olives
- 1/3 cup pitted black olives
- 1/3 cup giardiniera
- 1/4 cup marinated roasted red peppers
- 1 clove garlic
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons red wine vinegar
- 1 teaspoon capers
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon celery salt
- *FOR THE SANDWICH*
- 1 (9-inch) round Italian bread loaf with sesame seeds, or 1 (12-inch) ciabatta or French bread loaf
- 4 ounces sliced low-moisture mozzarella cheese
- 4 ounces thinly sliced Genoa salami or pepperoni
- 4 ounces thinly sliced provolone cheese
- 4 ounces thinly sliced mortadella or deli ham
- 4 ounces thinly sliced capicola, coppa or prosciutto
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